Physicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, Ying Liang, Yangchao Luo
Topics & Concepts
PectinChitinRheologyPickering emulsionChemistryNanofiberCharacterization (materials science)Chemical engineeringFood scienceMaterials scienceEmulsionChitosanOrganic chemistryNanotechnologyEngineeringComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis